People also ask


  • How do you make your own pesto sauce?

  • Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop.

  • How do you make pesto with garlic and Basil?

  • 鈥?Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor). Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.

  • What is the best way to cook pesto?

  • Optional, but keeps the pesto green: Bring a large pot of water to a boil. Add enough salt so it tastes salty. Prepare a large bowl of ice water. Put the basil leaves in the boiling water and cook for 30 seconds. Drain (or use a slotted spoon to scoop out if you’re working in batches) and immediately put the basil in the ice water.

  • How do you make pesto with pine nuts?

  • Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil cake – see the photo up above. Transfer the pesto cake to a small bowl (not much bigger than the cake).